Kitchen Life & The No-Mayo Potato Salad

Lately I have been living within about 20 square feet of space...it is the kitchen & I manage life quite well from here.


The editor of Cook's Illustrated writes that cooking 
is therapeutic, a place to still the bigger questions of 
life & focus on not burning garlic or overcooking custard. 
I agree.


Yesterday evening I catered dinner for a wonderful couple.
Their menu? 


Crab Rangoon Dip served with Parmesan Won Ton Strips
Layered Apricot Jalapeno Brie topped with Salted Pecans & served with buttered Baguettes


Mixed Greens tossed with Goat Cheese, Candied Pecans, Dried Cherries & Champagne Vinaigrette


Smoked Cornish Hens stuffed with Porcini Mushroom Wild Rice served with Lemon Glazed Green Beans & Apple Cranberry Walnut Bread


Raspberry Lemon Trifle


(Yes - There will be recipes & pictures of this!)


This morning I was up early prepping a fishing trip lunch & thought I should share a recipe I stumbled upon while searching for a Non-mayo Potato Salad: 


Dijon Vinaigrette Potato Salad


1. Chop 3 lbs Potatoes into small wedges (I prefer redskins)
2. Add to a pot of cold water
3. Boil til tender, strain & rinse with cold water.
4. While potatoes are cooking mix: 
1/2 cup extra virgin olive oil 
3 tablespoons white wine vinegar 
2 teaspoons coarse-grained Dijon mustard 
1 tablespoon caper liquid from the jar 
1 clove garlic, finely chopped 
Pepper 
1/2 cup finely chopped chives or green onions 
1/3 cup chopped flat-leaf parsley 
3 tablespoons finely chopped tarragon 
2 tablespoons capers, drained

5. Toss potatoes with vinaigrette 

6. Serve at room temp.